Potato Salad With Pesto and Bacon

About This Recipe

"Inspired by leftover baby new potatoes and a big batch of homemade pesto, I came up with this yummy salad that's quite different from a traditional potato salad. I hope you like it!"

Ingredients

1 lb
tiny new potatoes, cooked
( leave skins on)

1/2 cup
diced red onion

3 slices
bacon, cooked well and sliced

2 teaspoons
snipped fresh chives

3 tablespoons
low-fat sour cream

2 tablespoons
mayonnaise

2 tablespoons
basil pesto
( preferably homemade)

salt, to taste

fresh ground black pepper, to taste

2 tablespoons
freshly grated parmesan cheese
(optional)

Directions

For this recipe, use the tiniest new potatoes you can find; I used fresh baby potatoes from a farmers' market that were about the size of marbles. My potatoes were leftovers, so they were already boiled, but feel free to cook potatoes if needed; it will take longer to make this recipe though.

In a mixing bowl, place the potatoes, onions, bacon and chives; lightly toss together.

In a small bowl, stir together the sour cream, mayo and pesto; feel free to add more pesto if you wish.

Add pesto mixture to potatoes and combine; taste. It will need salt and pepper.

Chill for at least one hour before serving to let the flavours blend; taste before serving as it may need more salt. If desired, sprinkle parmesan over top of salad before serving; it's not necessary but it adds another flavour element to the salad that I felt went well.